Made with raw and whole goat’s milk, this cheese is sold in puck or cylindrical shapes and is stepped in tradition. Some 14th-century sources refer to a farmer from Selles who suggested that her mother used to make it before her. It is put in moulds by hand and then removed and coated in charcoal and salt. Traditionally, the cheesemakers used burnt vine shoots. It considered to be ready for eating after 10 days of ripening. Its rind acquires bluish mould as the weeks go by, imbuing the cheese with well-developed goat flavours. Selles-sur-Cher owes the diversity of its flavours to the 400 plant species identified in its production region, which lies at the intersection of Touraine, Le Berry and La Sologne. Tasting tip: the best time to eat it is after about 20 days of ripening!

  • chevre
    Goat’s milk
  • AOP
  • thermometre
    Raw milk
  • fromages
    Goats and brousses
Key figures
  • 40 Milk producers
  • 18 |Farmhouse producers
  • 4 Production plants
  • 4 Maturing plants
  • 1 066 Tons marketed in 2020

Our tasting tips

La découpe du Selles-sur-Cher


Cut wedges outwards from the middle of the cheese.

Pains à déguster avec le Selles-sur-Cher


Seeded baguette
Vienna bread
Traditional baguette
Fruit bread

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

Selles-sur-Cher pairs nicely with white and red wines from its region, whether from the Loire valley or the Coteaux du Cher: Cheverny (red) or Chenin de Touraine.


Organoleptic characteristics


Selles-sur-Cher stands out for its puck shape and its natural rind, which is grey and ashen.



It has a fresh, yielding and slightly pasty texture. Delicately earthy and smooth when it is young, it becomes firm, tight and sleek as it ripens.



It has a slightly acidic and sweet taste when young, then gets more salty and goat flavours on the rind and hazelnut in the paste become more pronounced with ripening.